Hmm … actually not as easy one as it might seem to be ;))
Simple unswer might be, no I dont because I have been told zillion times its bad to do so. But its no true in general, i think it mostly applies if you use one way of preparing your steak (used by 99% of people probably, but still).
What I do, is I make my steaks sous vide at 52C … and if I just pulled them out of the bag and served (totally possible though one does not get those maillard layer of tastes) I would not bother at all with resting, there is no strain to be relaxed. But, because I pansear the steaks to get a thin layer of that marvellous maillard I do also rest them a bit, because my stove is not fast enough (no gas stove here) so I strain the meat a little and resting might help (i still try to be as fast as possible to not to heat the meat more than a few mm, usually the layer is like 1-2mm)
If I used a torch with dispenser (searzall) or heavy pan and high btu gas, i would not bother resting it probably, since I just heated a very thin layer very fast.
Back to intentional oxydation … do you have some chemistry based reason to think that exposing the beans to oxygen after roast would be beneficial? I would think that what ever possitive changes happen after roast are due to reactions between the allready present chemicals that either are not stable and split or react with other make new products over time. But I think oxydation is what kilos the taste in the end … so … why would I hurry to get there?
If I use you analogy, resting the steak would be for me an analogy of giving the roasted coffee some time to round off and mature, but in enclosed container with little oxygen. (Equivalent to aluminium foil wraping the steak to stay warm an moist) and leaving the steak cool down without any barrier would be simillar to me to allowing more oxygen than necessary ;)))